Any of these menus may readily be served in homes where but one maid is employed, if proper forethought be given as to time, etc. All the necessary directions for preparing the dishes mentioned in these menus will be found through this work. MENU FOR THANKSGIVING DINNER. Oysters 07i the Half-sJicU. Noodle Soup. Roast Tin-key. Gihlet Gravy. Mashed Potatoes. Mashed Turjtips. Chicken Pie. P/ai/i Celery. Cranberry Sauce. Creamed Ouions. Lettuce Salad. Suet Pudding, with Smm) Sauce. Apple Pie. Ptimpkin Pic. Mince Pie. Fruit. Coffee. S88 MENUS. I\IENU FOR CHRISTMAS DINNER. Oyster Soup. Baked Fish. Tomato Sauce. Potato Balls. J^oast Goose, ivith Apple Sauce. Cauliflower. Mashed Potato. Venison Steak. Curraiit Jelly. Baked Siveet Potatoes. Stewed Celery. Lettuce Salad. Plum pudding., with Brandy Sauce. Ice Cream. Cake. Fruit. Coffee. MENUS FOR A SPRING DAY. BREAKFAST. 589 Creamed Potatoes. Graham Gems. Fruit. Wheat-Germ Mush. Broiled Lamb Chops. Hominy Waffles. Coffee. LUNCHEON. Water Cresses. Toast. Scalloped Oyster Canned Peaches Tomato Soup. s. Tea. Rolls. Cake. DINNER. Roast Beef, with Yorkshire Pudding. Stewed Macaroni. Mashed Potatoes. Chocolate Corn-Starch. Coflee. >90 THE PA TTERN COOK-BOOK. SUPPER. Oysters on Toast. Tea Biscuit. Stewed Prunes. Cookies. Chocolate. Tea. MENUS FOR A SUMMER DAY. BREAKFAST. Berries. Broiled Steak. Baked Potatoes. Rolls. Coffee. LUNCHEON. Boiled Eggs. Toast. Sir aw berry Shortcake. Tea. DINNER. Clam Soup. Baked Veal. Potatoes, roasted with the veal. Spinach. Salsify. Tomato Salad. Cantaloupes. SUPPER. Milk Toast. Biscuit. Berries. Cake. Tea. MENUS FOR AN AUTUMN DAY. BREAKFAST. Beef on Toast. Grapes. Oatmeal Mush. Coffee. Corn Bread. MENUS. LUNCHEON. 591 Grapes. Corned-beef Hash. Bread. Raw Tomatoes [sliced). Peaches. Coffee. Chocolate. DINNER. Celery Soup. Stewed Chickett. Rice. Plain Boiled Potatoes. Stewed Tomatoes. Bread Pudding, with Vanilla Sauce. Coffee. SUPPER. Welsh Rarebit. Bread. Baked Quinces. Sponge Cake, Tea. MENUS FOR A WINTER DAY. BREAKFAST. Corn-meal Mush. Broiled Bacon. Creamed Potatoes. Buckiuheat Cakes, with Maple Syrup. Coffee. LUNCHEON. Consomme. Fried Corn-meal Mush. Baked Sweet Potatoes. Apple Sauce. Rolls. Chocolate. DINNER. Roast Turkey, with Cranberry Sauce. Mashed Potatoes. Cauliflower. Celery Salad. Bird's-Nest Pudding. 592 THE PA TTERX COOK-BOOK. SUPPER. Cold Tongue. Brown Bread, Toasted. Cold Bread. Cake. Preserves. Tea. Cocoa. MENUS FOR A LENTEN DAY. BREAKFAST. Oatmeal Mush, with Cream. Oysters on Toast. Muffins. Coffice. LUNCHEON. Vermicelli Eggs. Baked Potatoes. Rolls. Canned Berries. Cake. Chocolate. DINNER. Clam Soup. Baked Fish, with Tomato Sauce. Plain Celery. Mashed Turnips. Boiled Potatoes. Gelatine Pudding, with Custard Sauce. Coffee. SUPPER. Potato Salad. Cake. Milk Toast. Bread. Cocoa. MENU FOR A SMALL COMPANY LUNCHEON. Sandwiches. Raw Oysters. Chicken Salad. Rolls. MENUS. 593 Preserves. Cakes. Ice-Cream. Tea. Chocolate. MENU FOR A SMALL COMPANY DINNER. Oysters on the Half-Shell. Consomme. Fried Smelts^ with Tartare Sauce. Boiled Potato Balls. Roast Chicken, with Currant Jelly. Sweetbread Croquettes. Mashed Potatoes. Boiled Celery. Welsh Rarebit. Water-cress Salad. Custard Souffle^ with Cream Sauce. Pruit. Coffee. TWO MENUS FOR EVENING CARD PARTIES. NO. I.

AI-modernized reading of the original text

Any of these menus may readily be served in homes where but one maid is employed, if proper forethought be given as to time, etc. All the necessary directions for preparing the dishes mentioned in these menus will be found through this work. MENU FOR THANKSGIVING DINNER. Oysters on the Half-Shell. Noodle Soup. Roast Turkey. Giblet Gravy. Mashed Potatoes. Mashed Turnips. Chicken Pie. Plain Celery. Cranberry Sauce. Creamed Ouions. Lettuce Salad. Suet Pudding, with Snow Sauce. Apple Pie. Pumpkin Pie. Mince Pie. Fruit. Coffee. S88 I\IENU FOR CHRISTMAS DINNER. Oyster Soup. Baked Fish. Tomato Sauce. Potato Balls. Roast Goose, with Apple Sauce. Cauliflower. Mashed Potato. Venison Steak. Currant Jelly. Baked Sweet Potatoes. Stewed Celery. Lettuce Salad. Plum pudding., with Brandy Sauce. Ice Cream. Cake. Fruit. Coffee. MENUS FOR A SPRING DAY. Creamed Potatoes. Graham Gems. Fruit. Wheat-Germ Mush. Broiled Lamb Chops. Hominy Waffles. Coffee. Water Cresses. Toast. Scalloped Oyster. Canned Peaches Tomato Soup. s. Tea. Rolls. Cake. Roast Beef, with Yorkshire Pudding. Stewed Macaroni. Mashed Potatoes. Chocolate Corn-Starch. Coflee. >90 Oysters on Toast. Tea Biscuit. Stewed Prunes. Cookies. Chocolate. Tea. MENUS FOR A SUMMER DAY. Berries. Broiled Steak. Baked Potatoes. Rolls. Coffee. Boiled Eggs. Toast. Strawberry Shortcake. Tea. Clam Soup. Baked Veal. Potatoes, roasted with the veal. Spinach. Salsify. Tomato Salad. Cantaloupes. Milk Toast. Biscuit. Berries. Cake. Tea. MENUS FOR AN AUTUMN DAY. Beef on Toast. Grapes. Oatmeal Mush. Coffee. Corn Bread. Grapes. Corned-beef Hash. Bread. Raw Tomatoes [sliced). Peaches. Coffee. Chocolate. Celery Soup. Stewed Chicken. Rice. Plain Boiled Potatoes. Stewed Tomatoes. Bread Pudding, with Vanilla Sauce. Coffee. Welsh Rarebit. Bread. Baked Quinces. Sponge Cake, Tea. MENUS FOR A WINTER DAY. Corn-meal Mush. Broiled Bacon. Creamed Potatoes. Buckwheat Cakes, with Maple Syrup. Coffee. Consomme. Fried Corn-meal Mush. Baked Sweet Potatoes. Apple Sauce. Rolls. Chocolate. Roast Turkey, with Cranberry Sauce. Mashed Potatoes. Cauliflower. Celery Salad. Bird's-Nest Pudding. Cold Tongue. Brown Bread, Toasted. Cold Bread. Cake. Preserves. Tea. Cocoa. MENUS FOR A LENTEN DAY. Oatmeal Mush, with Cream. Oysters on Toast. Muffins. Coffee. Vermicelli Eggs. Baked Potatoes. Rolls. Canned Berries. Cake. Chocolate. Clam Soup. Baked Fish, with Tomato Sauce. Plain Celery. Mashed Turnips. Boiled Potatoes. Gelatine Pudding, with Custard Sauce. Coffee. Potato Salad. Cake. Milk Toast. Bread. Cocoa. MENU FOR A SMALL COMPANY Sandwiches. Raw Oysters. Chicken Salad. Rolls. Preserves. Cakes. Ice-Cream. Tea. Chocolate. MENU FOR A SMALL COMPANY DINNER. Oysters on the Half-Shell. Consomme. Fried Smelts, with Tartare Sauce. Boiled Potato Balls. Roast Chicken, with Currant Jelly. Sweetbread Croquettes. Mashed Potatoes. Boiled Celery. Welsh Rarebit. Water-cress Salad. Custard Soufflé, with Cream Sauce. Pruit. Coffee. TWO MENUS FOR EVENING CARD PARTIES. NO. I.

The Pattern cook-book